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World’s Best Honey Cornbread Recipe

World's Best Honey Cornbread

I’ve always wanted to find a cornbread recipe which is delicious — instead of dry and grainy. Well, when we were in Branson for a little getaway last year, we ate at McFarlain’s Restaurant. I took one bite of their cornbread and said, “This is it!”

And then I spent the next five minutes taking little bites and over-analyzing how they achieved such a perfect cornbread. All the while my husband is looking at me like, “Are you okay? It’s just cornbread, honey!”

But he did agree that it was out-of-this world cornbread and he’d love it if I could make it at home. So, I was able to get a copy of the recipe and, after making it at home, I can guarantee you this is quite possibly the world’s best cornbread — ever. My husband and children concur.

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  • Jenny says:

    Sounds delicious. I may make it today we are having an at home snow day. I live just outside of Branson and have never been to McFarlain’s.

  • Bev says:

    I think I could eat cornbread everyday! I have a recipe that I think is pretty darn good, but I’m anxious to try your recipe.

  • Marie says:

    Crystal, thanks so much for posting this!! I’ve been waiting. And I still have 8 days before baby arrives so I can try it out!!! I actually have been checking the site several times today to see if you posted it.
    And I wanted to say thanks to the person who gave me their recipe a week or so ago. Made it last night and it was great. My 3 1/2 year olds loved it and that is what motivated them to eat the rest of their dinner.
    Crystal, thanks for your website. I LOVE all your posts and how many other sites and information I have found through your links. I am amazed at the quality of blogs you link too. I was just telling my husband last night that your website I frequent daily now and find so much WEALTH through it, emotionally, spiritually and financially!! Thank you!! And I love the quality too. Also, those following it seem to share the same values and I don’t have to winch when reading a comment etc.

  • I will definitely have to try this recipe! We went there a few years ago when I was pregnant with Lizzie. I remember I had such a craving for cornbread and sweet tea, and someone at our hotel recommended McFarlain’s. We weren’t so sure when we drove up…but it was AMAZING.

    I have the same texture issue with cornbread, so I’m excited to make this!


  • Chris says:

    That is one of my favorite restaurants in Branson and I love their cornbread (but I also like the real thing crispy not sweet cornbread to eat with vegetables). How were you able to get the recipe? Thank you so much.

  • Candi says:

    Thanks for the recipe! We always eat a McFarlain’s when we are in Branson specifically for the cornbread!!! It is SO yummy!

  • Kacy says:

    Chili is on the menu next week & this cornbread will be PERFECT with it! Thanks, Crystal!

  • Crystal, since you have a mill, you might also want to try milling some corn into corn flour, and using that for part of your flour. I do that in our corn bread. The flavor is awesome without it getting too grainy. I use some corn meal too for texture, but the corn flour really makes an amazing difference!

    Thanks for the recipe,
    -Laura at TenThingsFarm

  • Lana says:

    I have to tell you that we are too southern at our house to eat cornbread with sugar in it-it tastes like cake to us! Not meant to be criticism!

    • Lana says:

      Please accept my apology for this comment-it wasn’t nice.

      • Meredith says:

        I live in sc and I grew up with “regular” cornbread. My husband is from up north so when we met he told me he hated the southern style of cornbread and preferred it sweet. So I started making it sweet for him but I paired it with different food. I started actually liking it but I classify it under another genre of food. I still don’t think you can mess with real flaky buttery cornbread!

        • Lana says:

          That’s where I am and my MIL grew up here in Kershaw, her Daddy was the only Dr for 50 miles in any direction. They had servants so she grew up like our beloved Scarlet! She straightened me out on this when she ate cornbread at my house shortly after we got married. I wish I could make you hear her accent-She said-“Shuga, we don’t eat cornbread with shuga in it-that’s for Yankees!” I have missed my Southern Belle MIL everday since she died 2 years ago.

        • Laura says:

          How do you make flaky and buttery cornbread? It sounds so delicious! I’ve only had the crumbly kind (which I like too).

          • Meredith says:

            What makes crumbly cornbread is the liquid, or lack thereof. We use a recipe (sorry, I’m not at home) that uses buttermilk and sour cream to make ours moist. A lot of cornbread recipes, you can just take out the sugar.

        • Chelsea says:

          I live in the south, and it took me awhile to wrap my head around “sweet” cornbread. But I found this great cornbread recipe a few months ago that called for honey, and man oh man, is it good! We like to eat the leftovers for breakfast, since there’s just enough sweetness to it.

      • Crystal says:

        Lana: Don’t worry about it. Your comment was totally fine. 🙂

      • Chris says:

        I feel the same way about sugar in iced tea … it ruins it for the northerners. 🙂

    • Alyssa says:

      I’m with you, too much sugar and not enough CORNMEAL!!!! (The recipe I’m in love with has 50/50 cormeal flour, and 1/4c sugar (and I thought THAT was sweet!). Not saying this recipe wouldnt taste divine, I bet it would! I just prefer something more savory.

      • Margery says:

        I guess we Southerners are pretty passionate about our cornbread. I thought the same thing. “How can it be CORNbread with over 2c. Wheat flour and only 1/2 c. Corn meal.”

        Cornbread is traditional in the South because we grow so much corn here, and really don’t grow wheat. So before mass transportation made everything readily available everywhere, people used only local ingredients.

        My MIL makes a corn pone which is only fine corn flour and water baked on a greased cast iron griddle.

        Isn’t it interesting how people are passionate about regional differences in food?

        Blessings from Georgia, way down in Dixie!

    • Ellisa says:

      I’d love your recipe for southern cornbread. I live in SC and have never made cornbread from scratch. When I want cornbread, we usually get the package of jiffy cornbread from the store. Totally not the same thing.

      I like sweet corn breads and the grainy, more southern style corn breads as well. I think the different styles pair with a variety of foods nicely.

    • Susannah says:

      I have to agree about the sweetness — that’s not cornbread, that’s CAKE! My children would be thrilled, though — cake with their chili!

  • Trixie says:

    I make something similar to this and it is so good we think of it as dessert. I think sweet cornbread is more of a northern thing.

  • It sounds like Marie Callender’s cornbread or corn cake. It is so yummy! When I like cornbread, I want it to be grainy and buttery…..
    I am a northerner…just to mix it up! I love cornbread baked in a cast iron skillet, I heat the butter up in the pan and pour the batter in! It is so good with honey, but pretty grainy so you probably wouldn’t like it!

    • Crystal says:

      Isn’t it nice that we’re all different? Grain-y cornbread in a skillet is so not my thing! 🙂

      • Isn’t it? Yours does sound like a fun change! I think I might try it!

        • Laura says:

          It is! I love the variety of foods (even food with the same name) that we all love. It would be wonderful to try southern corn bread in a good southern restaurant. On vacation! For now, from the comfort of my own kitchen, I’ll stick with the sweet “Marie Calendar” style cornbread I grew up with in CA. I can’t wait to try this with chili next week.

          • Lana says:

            Not all southern restaurants have real southern cornbread! Cracker Barrel corn muffins are somewhat good but you have to have that cast iron skillet right out of the oven and the cornbread so hot you can hardly butter it. I try to time it so that I get back up from the table after the prayer to get it out of the oven and turn it out on the plate so it doesn’t cool. I have cast iron that I only bake cornbread in and never wash so that they don’t stick. We don’t really use a recipe, we have our beloved Martha White, White Lily and Tenda Bake in 5 pound bags at the grocery store and you cannot beat the taste and texture.

          • Nancy says:

            Hi Laura

            Good “southern” cornbread can’t be found in a restaurant….sadly. It can only come from a lady who loves you and who loves to cook! Stop by my house and I’ll make you some. We live in Middle Georgia!

  • I’m going to make this the next time I make chili… and with the snow coming down outside, chili sounds quite good right now!

  • Emily says:

    Can’t wait to try this- I like cornbread but am never satisfied with any recipe I have tried. My husband is picky about it too… so hoping this is “the one”! 🙂

  • Tricia says:

    Looks like a keeper. Yum!

  • Renee says:

    What does Cream sugar mean? Thanks.

  • Heather says:

    Cornbread wars can be serious! There’s one in my extended family. Personally, I wouldn’t care if I never ate cornbread again! With my Northern roots, the only way I can stand it is with plenty of sugar (so that it is practically a cake!). So I may try this recipe – I have a feeling that I’ll like it. Hopefully it’s not too sweet for my husband.

    • Crystal says:

      The comments from everyone are totally cracking me up. I didn’t mean to step on anyone’s toes with my cornbread recipe. Oops. 😉

      • Laura says:

        Potato salad recipes are like that in my family!

        • Dina says:

          So funny you would say that about potato salad, my MIL was so mad at me when she found out I didn’t care for her PA Dutch potato salad. I grew up with german potato salad with mayo.
          My husband & I now make our own favorite that is neither my mother’s nor my MIL’s recipe but they both still mutter under their breath at BBQs at our house when they see it. It gives us a good chuckle!

      • Rae says:

        LOL you’re such a rebel Crystal! haha 😛

  • I love a good cornbread recipe! I’m currently using one from my Momma’s old (1953) cookbook. It only calls for a little bit of sugar – not too sweet – but so delicious!

    Mary Ellen
    The Working Home Keeper

  • Marcy says:

    Thank you for making one night of menu planning done or next week. I also have cold snowy days in the forecast (thank you Iowa weather) and fully intend to have some chili and this cornbread!

  • Yum! I’ll be adding this to out menu plan next week. Plus I have all the ingredients on hand

  • Lisa says:

    What kind of flour? (all purpose white, whole wheat?) I just got a Nutrimill and would love to use freshly ground hard white wheat – would that work well in this recipe?

  • stephanie says:

    Very interesting…..hardly any corn meal in the cornbread! Will have to try. THanks!

    • Chandler says:

      It is funny how we all have different preferences. I love sweet cornbread, but prefer regular cornbread for stews and things.

      My husband on the other hand won’t eat sweet cornbread for nothing. Yet, he grew up drinking sweet tea which might as well be called half and half. Half sugar half water lol

      • Becky says:

        That sounds like my husband!! Might as well call it syrup it is so sweet.. I prefer southern cornbread (south ga after all) but this does sound really good…

      • elizabeth says:

        LOL that’s too funny about the sweet tea. Half and half, I love it!

        • Chandler says:

          Seriously, one time I went to my inlaws when they were making tea. I thought the tea pitcher was the sugar bowl. Ummm….it wasn’t. It was the sugar going in that pitcher of tea. We all had a good laugh.

  • Jettsmom says:

    I was just thinking about cornbread. I wanted to find a good recipe to try instead of using the boxes. I’ll have to give this one a try. I like it a little sweet too.

  • Jenna says:

    Well, all of these comments made the lightbulb go on for me :)! Two of my kiddos don’t like cornbread, but the rest of us do. Cornbread happens to be on our menu for tonight. I’m going to try this recipe and call it “Honey Cake” instead and see if the two pickies notice :)!!

  • Melissa says:

    What exactly is turbinado? Do you ever use Stevia?

  • Katie says:

    We love McFarlain’s Restaurant in Branson! Every time we go to Branson on vacation, we make sure to stop there. I can attest that this is in fact the world’s best corn bread!! They sell mixes that you can bring home at the restaurant and better yet they sell cookbooks that have the recipe that you just shared. 🙂 Yes, very tasty indeed!

  • Samantha says:

    Can’t wait to try it! I found a recipe for honey cornbread on Allrecipes about a year ago and its pretty good but this one sounds even better! Thanks for posting!

  • DJ says:

    We ate there over Thanksgiving, and my husband affectionately referred to it as “corn cake”. lol It is definitely not traditional cornbread, but it’s delicious!

  • Amy says:

    It’s in the oven now. I only had enough ingredients for half a batch, so i’m watching it carefully to make sure it’s done. Can’t wait to try it. We’re having left over chili for dinner tonight. It will go great!

  • Leighann says:

    I solemnly volunteer to be a judge in the Cornbread Wars competition. I promise that I will be fair and honest, as long as I am provided with much corn bread and sweet tea. 😉


  • Nikki says:

    I’ve been thinking about switching from sugar to turbinado but I don’t know where to buy it. I live near a Whole Foods, Trader Joes, and a local natural foods store. Would I buy it at these stores or look elsewhere? And what is a responsible price to pay? I certainly don’t want to pay a fortune. Thanks.

  • Beth says:

    Too funny…corn bread was on the menu for tonight. So I made it. I made some changes (I know…one of those people who can’t leave well enough alone! :). Reduced turbinado to 1/2 c.; used 1 c unbleached white flour and the rest whole wheat pastry flour. It is WONDERFUL!! We couldn’t wait for dinner to sample it. It’s still very sweet. I think I could drop the sugar down even more. And I like my corn bread dense, so I might try fussing with more whole flour next time too. Oh, and I think the directions should probably read, “Cream sugar and butter”–with all the other liquids, it didn’t really cream. I just ended up with lumps of butter suspended in the liquid. The bread still turned out though. Sorry for the long post!!

  • Amy says:

    My family loves what I call Tippins corn bread – tastes just like the now closed restaurant.
    1 pkg Jiffy cornbread mix (or any of those small box kinds)
    1 pkg Jiffy yellow cake mix (any small box or half a regular cake mix)
    2 eggs
    2 TB butter, melted
    3/4 c milk
    1/2 c cold water
    Mix all together. Bake at 400 degrees for 15 to 20 min.

  • Elizabeth Kamm says:

    Sounds good…but wondering how to make it Gluten free…as I am gluten free……any thoughts anyone?

    • Jennifer says:

      I have to eat GF, too, as I am gluten intolerant. Whenever I find a recipe I’d like to try that calls for flour, I just sub a GF flour blend. I love Tom Sawyer (found at Whole Foods) and Better Batter’s pretty good, too (found online at You can use them as a cup for cup sub. HTH!

    • Lana says:

      ‘Real’ southern cornbread is only cornmeal and no flour at all so gluten free cornmeal would work just fine.

      • Rachel says:

        Do you have a recipe for that? I work occasionally for a lady who has reminisced fondly about this type of cornbread, and I’ve never been able to find one with no flour.

        • Lana says:

          Go to and look under Breads and look for Dixie Cornbread. There is a recipe and tutorial with pics to take you step by step. I have not personally tried this recipe but I have never tried a recipe from Christy’s site that was not the best. I use the self rising white cornmeal mix made by Tenda Bake and it is excellent if you live in the south and can get that. My second choice would be Martha White white self rising cornmeal. Be sure the skillet is smoking hot before adding the batter.

  • Julie C says:

    It looks yummy and a bit like a cake recipe with that much sugar…LOL. I tweaked an Ina Garten Barefoot Contessa recipe and we really like it a lot; now that I compared your recipe with it, I’m noticing that ours has a lot of butter in it but less eggs.

    We’ll make a half recipe of each and do a bake off and share the details here. It would be so fun to have a corn bread bake off Money Saving Mom style (complete with low cost ingredients, of course!)

  • Rachel says:

    Love all you do on here! Thanks for sharing recipes AND for helping me organize! 🙂

  • I have been waiting for this recipe for weeks! I love corn bread and the Jiffy just does not cut it! Thank you,can’t wait to try it!

  • Sarah says:

    Okay, I guess I’ll add my .02 to the now-dubbed “Cornbread Wars.” My preference: covered in HONEY! So I have no idea if I like my bread sweet or not. I just follow the Betty Crocker recipe. I’ll try this one though. 🙂

  • Sharron says:

    Just had this cornbread a month ago while in Branson on vacation. We liked it, but like alot of southerners, sweet cornbread is considered to have been a mistake in the recipe. My husband remarked that they bought the “cake” out before the meal was served. LOL. It is very good and I think would be very tasty with a savory dish like chili or a spicy soup. Enjoy reading the comments so much. Isn’t it wonderful we are not all alike in our tastes. This world would get very boring.

  • Jennifer says:

    Acckkk! Can’t believe you came 1 1/2 away! You’ll have to have a ‘convention’ next time. Isn’t family time so overrated? LOL!

  • Cindy says:

    That looks really yummy, but that ain’t cornbread. That’s cake. :0)

  • Sally and Family says:

    Oh yes! I went out and picked up some cornmeal to make is. It is so good! I can’t wait for my husband to get home and try it.

  • Laurie A says:

    Crystal, do you think it would work as corn muffins? We like to have corn muffins for breakfast (the sweet kind). Usually I use the Trader Joe’s mix, but I’m trying to do more from-scratch baking.

    I’d probably have to decrease the baking time to about 18-20 minutes.

    Anybody tried this recipe as muffins?

    I echo the other commenters in thanking you for such a great site!

    • Crystal says:

      I think it definitely would work. I’m thinking you’d probably reduce the baking time to 25 minutes or so. Let me know if you try it and how it turns out!

  • Nicole says:

    Ditto on the Tippin’s recipe!!

  • Debi says:

    I Just brought this out of the oven. It’s absolutely phenomenal! Almost like a cake, but requires half the work. Hubby really likes it too! I stopped by at Aldi and picked up some honey for this. I totally love it and I made it in two pans , so the other is going to work with me tomorrow. No more jiffy cornbread mix for me! Thanks for sharing. The muffin idea sounds good too. I will try that next time.

  • Briana in NC says:

    I am also a southern gal who prefers her buttermilk cornbread, but, I will definitely try this. Thanks for sharing!

    Here is one of my favorite cornbread recipes you may like! It is yummy!

    Mexican Cornbread

    2 eggs
    1/4 cup canola oil
    1 tbls. bacon drippings
    1 1/4 cups buttermilk
    1 1/2 cups shredded Cheddar cheese
    1 (8 ounce) can cream-style corn
    1 large onion, chopped
    2 fresh jalapeno peppers, seeded and minced
    1 1/2 cup cornmeal
    1/2 cup all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 tsp. teaspoon salt

    Preheat oven to 370 degrees F. Grease an 8 inch cast iron skillet with the oil and place in hot oven. In a small bowl, beat eggs. Mix in oil (from pan in oven) and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top. Bake for 30 to 35 minutes until center is set and top is golden brown. Makes 12 servings.

  • Now I have to go make cornbread!!! I bet you never thought this would be controversial, Crystal!!

  • Bekah says:

    I made this tonight. It was great! Thanks!

  • Meagan says:

    Its amazing how many different takes there can be on one food! 🙂

    I remember growing up my great grandma crumbling her cornbread into a cup of milk after dinner and having it as dessert. She grew up in Tennessee, married a Pennsylvania man and moved there to raise a family. Liked sweet northern cornbread but she’d fake us out with her RC Cola in a coffee cup and sneak a Moon Pie when she thought we were too busy to notice!

  • sarah says:

    For me, corn bread is the way you bake it. I heat the oil up and then put the batter in, so the outside gets crispy. Muffin tins give each piece that effect, but I really need to buy a cast-iron pan, according to my husband.
    We don’t like the cake-style at all – funny how some people love it!

    • Lana says:

      I have a cast iron muffin pan. The thing I don’t like about it is that I put it in the oven and get it hot but by the time I get the hot pan filled it has cooled some and it doesn’t make the crispy crust the a skillet does. It is more of a chewy crust that I really don’t like. I fill as fast as I can but I just haven’t figured out how to keep it hot enough.

  • Lauren says:

    I’m from the South and I like cornbread any way you fix it. Sweet, savory, or spicy..YUM!!! My college cafeteria (in SC) had the best sweet cornbread I’ve ever tasted. Can’t wait to try this!

  • Julie says:

    We had your hamburger soup a couple of nights ago and it was a HUGE hit!! I wasn’t sure what everyone would think since not everyone in my family are tomato or cabbage fans. AND my 3 year old cries when we have soup, but EVERYONE loved it even my 3 year old. My eight year old daughter even asked me if she could have the soup for breakfast the next morning. 🙂 We are having the leftover soup tonight and I am going to try this cornbread with it. Thank you for the yummy recipes!!

  • Pam Smith says:

    This is exactly the same recipe as the “Johnny cake” I made last year when looking for Caribbean dishes to prepare for my in-laws on their anniversary! We were surprised when we ate it, looked at each other and said: “Cornbread!”

  • Jillbert says:

    Oh my, you ladies are making me want BOTH cornbread AND sweet tea! I like all kinds of cornbread but (dry and grainy or soft and cakey — bring ’em on!). I’m going to try this recipe — maybe then my kids will eat some (they claim to NOT like cornbread). Usually, only my FIL and I will eat it. Thanks for the recipe and, hey, GREAT photos, Crystal!

  • Crystal, thanks for sharing this. I’m making your soup and the cornbread this weekend. Thanks again.

  • Carrie says:

    Well, I’m a Yankee that likes savoy (not sweet cornbread). I made some the other night and my husband, who’s Eastern European, thought it was AWFUL! Too dry, too crumbly, weird consistency…everyone else all loved it hot out of the oven with a pat of butter, but my poor husband could not get his head around it – and he eats everything!

    Maybe I’ll try your cornbread/cake and see if he prefers it. He eats a ton of sugar in his tea and coffee, so maybe the sweetness will make it more appealing to him. Thanks for the alternative 🙂

  • Carrie says:


  • Brandie says:

    McFarlain’s does have pretty good cornbread. I live in Branson and we eat there on occasion. My favorite is the fried sweet potatoes LOL

  • Renee says:

    I can’t wait to try this recipe. I love sweet cornbread, like Boston Market’s and usually make that over regular cornbread. Although everyone loves it, it is almost more like a cake than cornbread. Hoping this might be a nice middle of the road recipe for us 🙂 Thanks!

  • Louann says:

    Can anyone tell me if this is close to the Boston Market cornbread taste and consistency? That is currently the one that I like the best.

  • Jamie says:

    I can’t wait to try this! All of my previous attempts at making cornbread from scratch have been less that satisfactory ( and that is an understatement!)

  • Melissa says:

    Wow, I’m from the North, but I still have to admit, I’d say this sounds more like cake than cornbread!

    I grew up on cornbread that’s not a sweet bread, but i have to say, there are cake-like corn bread varieties that I like too. I have always called the sweeter cake-like cornbread Johny cake. 🙂

  • Amy says:

    I just wanted to say thank you for all the time saving little tricks you are doing to your website – like the recipe print button. That is just so great. Thanks!

  • Erin says:

    I made this last night. It was very good and my boyfriend loved it too! Next time I may add a little more sugar to make it a little sweeter. Thanks!!

  • Sara says:

    Two-thirds cup of sugar and 1/2 cup of honey? Surely you’re joking!
    Authentic Southern corn bread isn’t sweet. Tea is.
    Just my two cents. I hope I’m allowed to disagree without being attacked.

  • Kandice says:

    Ok, I can’t believe all this talk about McFarlain’s and no one has mentioned the “special table.” Take advice from this Bransonite (or is it Bransonian): next time you visit McFarlain’s ask to eat at the “special table.” Try not to let anyone else in your party hear you asking, so they won’t question what makes it special. You’ll have a great time! Oh, and what DOES make it special? Well, you’ll just have to go and find out.

  • Charyl says:

    Just made this for supper tonite and It’s GONE already. Love it! And for the record, I’m a Southerner.

  • Karen says:

    Thank you so much for sharing this recipe! My husband has always been a fan of cornbread, but he says this IS the best he’s ever had. I would have to agree. My oldest son never really liked cornbread, but he says he actually liked this recipe and had seconds. I guess this one is going into the ‘keeper’ cookbook. Once again, THANK YOU!

  • Silvia Fuentes says:

    Thanks for the recipe, I made this today, and it was delicious. My husband who does not like cornbread, ate three pieces, he said it was good.

  • Pam says:

    I was waiting for this recipe. Thanks for posting. I love corn bread but when I try it myself it always come out dry. Can’t wait to try this one.

    PS: Is this this most post that you have every received for a recipe.

  • Tara says:

    I made a pot of beans and your cornbread recipe. My whole family loved it. This is my new Favorite Cornbread recipe. THANK YOu

  • Betsy Durand says:

    Well….I am learning a lot, Crystal! This recipe is in the oven as I type and I thought I’d head back to your site (while it cooks) to see what the reviews said (an after-thought!). I didn’t realize cornbread could not be sweet and I’m from the SOUTH! 🙂 Had no idea there was so much variety in cornbread! Loved reading all the comments… off to pull out this much-talked-about cornbread!

  • Amanda K says:

    It is sooooo good!

  • Leah says:

    Thank you! We love corn bread in our family…and honey! Definitely trying this!

  • Linda says:

    Can you use this recipe to make jalapeno cornbread? I know it sounds weird, but I like “sweet heat” items. Thank you!

  • Melody says:

    I don’t have a 11×14 pan and I would like to make them into muffin tins. How long do you think they should bake.

  • Susan Kline says:

    I like your recipe and appreciate the shortcut with Jiffy mix. I have been adding honey and a little cinnamon for several years now since eating the most delicious cornbread at a Baltimore restaurant. I tasted the cinnamon and my nephew’s wife detected the honey. It was love at first bite!

  • Leah Kelley says:

    My family is picky about corn bread. I was trying to find a healthier alternative to Jiffy, which is our favorite. We tried this one and really liked it!! We are a family of 4, and we could have halved the recipe and still had plenty. Thank you!

  • Rose Ann says:

    Made this for a large family meal. Everyone loved the cornbread. It tastes just like the McFarlaine’s honey cornbread we had in Branson. I just need to learn to make the honey butter to go with it. Thank you for the great recipe.

  • Debbie says:

    I’ve made this several times and love it! Just wondering if a a anyone has tried freezing it?

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